Prevention RD is 1 year old today!
Time flies when you’re having fun! I thought I would recap some of this year’s highlights…but most of you have been reading since last June – thank you! Best readers ever? Yep! You! Mucho gracias!
It’s funny because I’ve been looking forward to my Blogiversary/Blog Birthday much more so than my own birthday coming up here…quickly. And it’s probably no surprise that for my birthday I want a DSLR camera (Mr. Prevention, I hope you’re reading this!). If anything has changed over the past year, it’s my love for photography. I have always loved food (shocker, I know!) and creativity the kitchen brings, but I have made cooking habitual and fun. I have tried so many wonderful recipes (a few not so wonderful…) over the past year, and as you may have noticed by now, I try to give them all an honest critique and provide the full gamete of nutrition stats.
So, yay for one year of Prevention RD in the books…bring on the next and let’s hope for the best!
In honor of this special day (it feels like Christmas in my heart today, I swear!), I present to you a very special meal Mr. Prevention and I shared last evening:
Chicken Biryani adapted from Indian Food Forever
2 cups Basmati Rice, dry
1/2 cup skim milk
1 1/2 lbs boneless, skinless chicken breast, cubed
1 cup plain non-fat Greek yogurt
1 tsp ginger paste (I used jarred ginger)
1/2 tsp garlic paste (I used fresh minced garlic)
1 tsp green chili paste (I could only find red chili paste, so I used that)
1/2 cup tomato paste
2 tsp red chili powder
1 tsp turmeric powder
1 tsp roasted cumin powder
2 tsp Garam Masala powder
1/2 tsp cardamom powder
Saffron a pinch
1 tsp coriander powder
2 tbsp Green Coriander Leaves
Salt to taste (approx. 1 tsp)
3 small onions, sliced
7 5 Tbsp extra-virgin olive oil
Mix tomato paste, yogurt, ginger, green (or red) chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well. Mix in chicken and allow to marinade for 3-4 hours or overnight in the fridge.
Heat oil in a pan. Fry the onions until golden brown. Add the marinated chicken and all marinade. Add the cardamom powder. Cook for 10 minutes, on until chicken is cooked through.
In a pot, bring to a boil 3 1/4 to 3 1/2 cups of water + the milk. Add the rice. Stir and cover with lid. Allow to simmer 20 minutes or until all liquid is absorbed.
Combine the rice and chicken mixture, stir until lightly combined. Serve hot. Makes 8 generous portions.
Nutrition Information (per serving): 358 calories; 10.3 g. fat; 64 mg. cholesterol; 491 mg. sodium; 43.5 g. carbohydrate; 1.7 g. fiber; 25 g. protein
Result: Mmmm! If you are a lover of Indian, you will love this dish. If you marinade the chicken overnight, the dinner comes together in 30 minutes or less and it is delicious! Even with the substitutions I made, the biryani was so flavorful! A huge thumbs up from Mr. Prevention, too! 😀
And to go with our biryani…
Homemade Naan Bread slightly adapted from A Pinch of This and A Dash of That
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons skim milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour—ended up using about 3 3/4 cup
2 teaspoons minced garlic (optional) – I omitted
1/4 cup 1Tbsp butter 50/50 Smart Balance Butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, prepare a medium-sized skillet. Lightly oil skillet.Place dough in skillet and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from skillet. Yield: 20 small naan.
Nutrition Information (per naan): 101 calories; 0.9 g. fat; 11.6 mg. cholesterol; 239 mg. sodium; 19 g. carbohydrate; 0 g. fiber; 3.5 g. protein
Result: Sooo good! My first 2 were duds and never got bubbly. Just like crepes, toss the first 1-2 naan. The naan was so airy and I was surprised how not terrible the nutrition stats were! I made the naan the night before and it kept perfectly well in a Zip-lock over night. Mmmm mmmm! Love naan and it tasted as good as in Indian restaurants!
Question: If you had to write out a birthday wish list right now, what would be at the top of your list?
Have a wonderful day! Thanks for making it a special year, Prevention RD readers 🙂 I appreciate all of your support! 😀